Milly Romanzi's Fruit Tart

• 1 cup flour
• 14 teaspoon salt
• 14 teaspoon sugar
• 6 tablespoons butter, chilled, cut into 12 pieces
• 14 cup ice water
• 2 14 tablespoons flour
• 13 tablespoons sugar
• 2 plums, thinly sliced
• 2 apples, thinly sliced
• 2 pears, thinly sliced

1. Oven at 400 degrees.
2. To make the dough: Place the flour, salt, sugar, and butter in a bowl, and knead by hand until the dough looks like little pills.
3. Add the water, one tablespoon at a time, and form into a ball.
4. Flatten into a large disc, cover with plastic wrap, and refrigerate for one hour.
5. To assemble the tart: Roll the dough into a 15-inch circle on a big piece of aluminum foil.
6. Sprinkle the flour and 3 tablespoons sugar in the center, leaving a 2-inch border all around.
7. Overlap the fruit slices so that, in the end, the thickness is about 2 to 3 slices throughout.
8. Sprinkle the top with 6 tablespoons sugar.
9. Fold up the border to partially cover the fruit, and pinch and seal the corners where possible.
10. Brush the top with water and sprinkle the remaining 4 tablespoons sugar on top.
11. Transfer to the over and bake until the top is lightly browned and the fruit is bubbling, at least 35 and up to 50 minutes.
12. Serve immediately.

flour, salt, sugar, butter, water, flour, sugar, plums, apples

Taken from www.food.com/recipe/milly-romanzis-fruit-tart-416193 (may not work)